Saffron, Cranberry & Almond Vermicelli

Saffron, Cranberry & Almond Vermicelli browns roasted vermicelli with cardamom and cinnamon before finishing it with milk, agave, cranberries, saffron, and almonds.

The recipe starts on the stovetop, where the vermicelli is sautéed until evenly browned. Water, milk, sweetener, fruit, and saffron are then brought briefly to a boil.

The final cooking happens in the oven: first covered so the vermicelli absorbs the liquid, then uncovered so the remaining moisture evaporates.

Ingredients

• 1/4 teaspoon saffron strands, crushed
• 1/2 cup water, for soaking the saffron
• 2 tablespoons good oil
• 6 cardamom pods, slit at the end
• 2 cinnamon sticks
• 2 cups roasted vermicelli, broken into pieces
• 1 cup water
• 1/2 cup skim milk
• 1/3 cup agave nectar or other sweetener
• 1 1/2 tablespoons dried cranberries
• 1 1/2 tablespoons almonds, coarsely ground, for garnish

Method

Preheat the oven to 350°F (180°C). Combine the saffron with 1/2 cup water and set aside. Heat the oil in a pot over medium heat, add the cardamom and cinnamon, and sauté for 30 seconds. Add the vermicelli and sauté until evenly browned. Add 1 cup water, the milk, agave, cranberries, and saffron water, increase the heat, and bring to a boil. Remove from the heat, transfer to a covered ovenproof dish, and bake for 10 minutes. Remove the lid and bake for another 10 minutes, until the liquid has evaporated. Remove the whole spices, garnish with almonds, and serve. Makes 4 servings.